September 10, 2020
Roasted Mediterranean Vegetables with Feta
For a long time, I struggled with making myself healthy dishes. Either the dishes were bland and boring, or they were unhealthy. It was always a hassle to eat sufficient amounts of vegetables and I never really enjoyed them. When I traveled to Greece, I was fascinated by how they were able to make such delicious vegetable dishes with only a few natural ingredients.
I started experimenting with Mediterranean vegetables more and found it very easy to create simple and delicious combinations, making for a healthy side dish. Because this recipe calls for a variety of vegetables, it’s also a sure way to get in lots of nutrients. Tomatoes, for example, are antioxidant rich, while zucchini possesses many valuable minerals, including calcium, iron, and plenty of potassium. Add a little feta to give it a little bit of a Greek twist and you have a delicious filling vegetable dish that can go with your preferred meat, fish or vegetarian substitute.
This recipe is quick and simple to make and uses all-natural ingredients. I find myself make this at least one a week because it doesn’t require a lot of effort and always makes me reminisce about Greece.
(serves 4 people)
1 medium-sized eggplant
1 medium-sized zucchini
1 large red onion
250g (1.5 cups) of cherry tomatoes
1 red bell pepper
100g (8 cups) of feta cheese
Extra Virgin Olive Oil
Fleur de Sel
Rosemary (fresh if possible)
How to Prepare
Pre-heat the oven to 180°C (350°F).
Cut the eggplant, zucchini and bell pepper into small pieces. Then cut the onion into half rings or strips.
Heat a dash of olive oil in a pan.
Sauté the vegetables. Start with the eggplant, as this takes the longest to cook. Then add the zucchini and bell pepper and add the onion last. When the vegetables are done, remove them from the pan and place them into an oven dish.
Cut your cherry tomatoes in half. Add them to the other vegetables and gently mix the vegetables together.
Add a pinch of salt, pepper, basil, oregano and thyme. If necessary, add a little bit more olive oil and mix everything together gently.
Cut your feta cheese into small blocs or slices of around +-1 cm (0.5 inch). Layer the pieces of cheese on top of the vegetables. Add some fresh rosemary.
Place in the oven for 30 minutes. If you want to make the cheese a little bit crispy, turn the oven to the grill function for the final 5 minutes. When the cheese turns golden brown, your dish is ready.
This dish is super easy to make and pairs really well with both fish and meat. I usually serve this with veal (fillet) or with grilled salmon. Perfect for warm summer evenings or even cold winter evenings when you want to reminisce about the Greek islands!
Type of Dish:
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